Pinto bean high starch fractions were extruded using a Wenger TX-52 twin screw extruder. The effect of process temperature and moisture in the barrel on flatulence-causing sugars was investigated. Levels of flatulence causing sugar were lower in extruded compared to nonextruded samples with higher reduction at higher process temperature. Sugar content decreased from 5.29% in nonextruded samples to 3.69% in samples extruded at 163°C. Moisture content in the extruder barrel did not significantly affect sugars in the samples. Raffinose and stachyose contents were reduced 47 to 60% by extrusion.
Abstract. The aim of the present work was to determine the fatty acid profiles, total cholesterol content, and the fat percentage in the meat of the abdominal section of spiny-cheek crayfish, Orconectes limosus (Raf.), caught in Lake Gop³o. A total of 177 males (aged 3+ and 4+) were collected in spring and summer for the analyses. The meat of crayfish caught during spring had higher fat contents (1.09 % in 3+ individuals and 1.10 % in older crayfish) than that in individuals from summer at 0.92 and 1.05%, respectively. Differences among these means were not statistically significant (P > 0.05). The total cholesterol content was higher in the meat of crayfish caught in summer (71.98 mg 100 g -1 ),and these values differed significantly from those obtained from individuals in spring (65.32 mg 100 g -1 ). In all groups of crayfish analyzed, the main SFA was C16:0, MUFAs were dominated by C18:1 n-6, and the highest percentage of PUFAs was of C20:5 n-3.
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